Process of making cakes.



PROCESS OF MAKING CAKES.

eeaoao.

No Drawing.

Specification of Letters Patent.

Application filed July 18, 1910. Serial No. 572,480.

Patented July 25, 19111.

To all whom it may concern:

Be it known that I, FENN O. STONE, a citizen of the United States ofAmerica, and resident of Cincinnati, county of Hamilton, State of Ohio,have invented pertain new and useful Processes of Making Cakes, of whichthe following is a specification.

The object of my invention is a process of making cakes, whereby cakesof a whiter, more flufly texture, and which remain moist andsterile, andare less subject to mold, may be obtained in any kind of weather.

My invention relates to the process of mixing the ingredients which formthe cake. Heretofore, in mixing together these ingredients, no attentionhas been paid to the temperature of the ingredients at the time ofmixing them. As a result, it was not possisug ble to get uniform cakes.Even though they were made under the same recipe, they varied both as tocolor, taste, texture and keeping qualities.

I have discovered that by having the different ingredients attemperatures within certain limits, at the time of mixing theingredients, I have been able to obtain the object above set forth. Thisuniformity of result is had irrespective of the particular proportionsand characters of the ingredients.

I will describe my process as applied to a certain recipe, and will thenindicate the scope of my invention in my claim.

In carrying out my process,I first mix together fat and sugar. The fatmay be either animal fat, such as butter, or vegetable fat, such ascocoanut oil. The proportions of the fat and sugar may be 18 lbs. of fatto '27 lbs. of sugar. The butter or fat is to be creamed or rubbedtogether with the sugar,

and to be held between 70 degrees and 80 degrees Fahrenheit during thecreaming and while it is being mixed with the second mixture, whichconsists of whites of eggs and sugar. Theproportions of eggs and sugarare 38 lbs. of whites of eggs to 20 lbs. ,of

ar. The whites of eggs areybeaten together with the sugar, and are to beworked or beaten at temperatures varying between 50 degrees and 65degrees Fahrenheit, between'which temperatures they are held until addedto the mixture of fat and sugar. To the first two mixtures a thirdmixture is then tobe added. This third mixture consists of milk andsugar. The milk is previously boiled with its sugar and then it iscooled. The sugar and the milk are mixed together in proportions of-30quarts of milk to 30 lbs. of Sn ar. This mixture of milk and sugaris aded to the mixture of the first two mixtures above described, betweentemperatures of 60 degrees and 75 degrees Fahrenheit. This completedmixture then is added to 80 lbs. offlour and worked into a dough.

I have found that by having the butter or fat between temperaturesspecified, that the globules of fat are thoroughlybroken up and mixedwith thesugar, so that when the cold mixture of egg and sugar, is addedslowly thereto, each globule offa t becomes coated with egg. This gives.thejmixture a firm or stiff texture, which it retains until the mixturewith the milk and the sugar is completed. By previouslyboiling the milkas afore described, its mixture with sugar can be made in largequantities and preserved for use, and it can be worked into the mixtureeven during a. rain storm, without dangerof souring. By cookin the milk.

and sugar, I prevent the water 0 the milk first mixture of fat and sugaris made at a temperature between 70 and 80 degrees Fahrenheit, asecondmixture of whites of eggs and sugar is brought to a temperature be--tween 50 and .65 degrees Fahrenheit and is added to the first mixture, athird mixtureof milk and sugar at a temperature between 60 and 7 5degrees Fahrenheit is added to the first two mixtures, and then thethree mixtures are worked with flour'into a dough and cooked.

FENN o. STONE.

Witnesses:

' C. H. BARTH,

WALTER F. MURRAY.

